Smoked Beef Short Ribs with Chimichurri

[@tokyobosco]

Hey Chef, wanted you to know, as I advised earlier, I cooked this Filipino Barbeque. It came out amazing. Even my Filipina wife admitted it was very good. I've also done your lasagna (except for the no boil noodles) and I plan to cook more of your recipes. Thanks

[@davidtothemax1]

chef tom does it again!!!!!!!!!!!

[@archiephillips1010]

These videos are honestly so relaxing.

[@Piboon11]

Every recipe you demonstrate looks so delicious. Wish I could try all of them. Thanks for the knowledge.

[@allthingsbbq]

Wow! Thanks for the great compliment. We hope you will pick one and give it a test drive. Thanks for watching!

[@pedro7g5]

Here in the south brazillian states the chimichurri is made by letting the chopped herbs soak in olive oil and let it rest for a while so it picks up the herbal aroma and flavors. Then you serve the meat and cover it with chimichurri according to your taste. mixing it all on a blender is new to me.

[@mrhollywood1589]

That's what I thought too

[@oliverruud2193]

how long do you soak it?

[@pedro7g5]

@@oliverruud2193 something like 30min to 1 hour before serving...

[@oliverruud2193]

@@pedro7g5 okey thank you, is the herbs he is using good or would you use different?

[@pedro7g5]

@@oliverruud2193 yes.

[@sevenmile24]

Bark from heaven. Excellent cook.

[@buetang]

You're my favorite human.

[@aaronbegg3827]

Can we get an in depth look at fire/heat/coal bed/smoke management for these longer cooks?

[@keybearer26]

Same! I've always had trouble with temporature management

[@misterdroneboy8999]

Brilliant as ever chef Tom

[@mtb_landin]

Danish home cook here.. we never get something like that in Denmark.. I got a taste when deployed with americans in Iraq and it was amazing, I gotta try it at home soon..

[@Bogdankuchurivskyy]

Hands down the best/ my fav BBQ channel!! Keep up the awesome work brother!

[@allthingsbbq]

Thanks for watching! -Chef Britt

[@Bogdankuchurivskyy]

@@allthingsbbq I've learned so much from your channel! Very informative thanks you!!

[@SteelinDan]

Every video from ATBBQ is so beautifully done. Excellent work, thanks Tom.

[@kylegreen3728]

My mouth is watering!

[@duanehenicke6602]

Good job. Not often that i watch someone bbq and don't see at least one thing i would change. Who am i kidding it's never happened! But i could see myself following this recipe and liking it.

[@gironic]

When my YS640s arrives in a couple weeks, this is going to be my first cook.

[@Aaron-vt6gh]

How did it turn out?

[@robcilento1866]

Chef Tom for President

[@karltontatsch7101]

one of my favorites to smoke I'll definitely have to make the chimichurri next time I smoke some thanks chef tom

[@0BURNT0TOAST0]

You sir are a master at your craft. Thank you for another great video.

[@sherriek3476]

I just love your vlogs perfect chef always looks beautifully put together and most importantly very professionally made vlogs ...ty for the watch

[@julienguieu5636]

Hardcore drinking game: drink up whenever Chef Tom says 'flavor profile'.

[@BeersAndBeatsPDX]

Or "all right, guys"

[@CosmicChicken69]

literally the best video about smoking beef ribs on the internet

[@ameyagodbole435]

I'm a vegetarian, but I like watching your BBQ videos.

[@kevinrodas6727]

you were 100% right aboutthe gasp. when I saw that meat at the 3.5 hour check, I literally said out loud "oh wow!" good stuff man. Keep those recipes comin!

[@gerrymccarey4754]

Another great job Chef Tom

[@buttdart8]

Love your videos man! Very easy to watch!

[@robbiewhite323]

You and Malcom from Killer Hogs have got to do a BBQ Pitmasters type challenge. You vs Him in brisket, ribs, and shoulder. Get 3 judges

[@shawnmitcham9824]

KZbin BBQ version of Chopped. I like it.

[@ThrashTillDeth83]

I volunteer to judge! :))

[@WhenYouLoveWine]

Excellent! Can’t wait to try this recipe! 👍

[@tonysr1983]

Everything you cook looks delicious!

[@jadethecreator2889]

Chef Tom my man 🙌🏾 major fan of your videos and all things bbq in general. Just a beginner myself from New Zealand 🇳🇿. Mate if there’s one thing I’d love to see you cook is smoked pork chops. Can’t wait to see more vids bro.

[@acefrehley7657]

Excellent Master Chef Tom well Done.👍😎👍😎👍😎👍😎👍😎

[@jdstencel6203]

The perfect reason to make the blue smoke slaw right there.

[@jhallen2260]

Thinking about doing this, but with a brisket. Looks delicious

[@allthingsbbq]

great idea!

[@59BigWalt]

Thanks Chef Thomas

[@INFluance]

Yup. I'm doing this tomorrow! Another amazing video Tom.

[@jefflawsonqwest]

Ha! I totally did give a whoa when you opened the lid!!

[@georgevassallo1411]

Thanks in advance and keep up the great work buddy 👍👍👍

[@jkmeldrum]

Fantastic vid as always. I subscribe to tons of bbq sites but I just love your stuff. You’re easily the best. Well done!

[@jwborchers35]

Man this looks really good, another great recipe that I'm going to have to try.

[@jeffandmarylutz8761]

Can't wait to try this Chef Tom you're the best! Thanks!

[@daviswallace541]

Looks good as always! I’d like to see more videos showing full meals that you can cook on the smoker all at once.

[@robmetzger9955]

I absolutely love your coffee chipotle rub! It’s the best on beef ribs!!

[@tntltl]

Love your recipes and presentation keep up the good work!!!

[@bwsewell]

I'd love to see you all do baby backs on the kamado joe. I followed a recipe for them you all did on the YS640, and the ceramic must just provide so much more ambient heat, it overcooked them. Would be cool to see two racks of baby backs, side by side on the KJ and the 640 to see the difference in cook time, color, etc.

[@lukecefer]

Not sure why you held back on the "let's be good to one another" for the red white and que episodes, but glad it's back!

[@Fins-Scales-and-Tales]

Loving this Channel!

[@elelyon555]

Chef Tom the best 👍🏼😄

[@Stickmanvan2]

Ive made this twice this summer. It was great! Super fatty and delicious. I like using half of the Coffee Rub and half of Harry Soos Slap Your Daddy Beef BBQ rub and no base layer of AP rub (I think it makes it too salty). Thanks for the great recipes as always.

[@allthingsbbq]

Awesome! Thanks for watching and taking the time to comment!

[@matttezak2334]

Love this man!

[@dewayneandrews642]

Those beef plate ribs are nice... I've eatn them before... I never tried r had chimichurri before ; but I'll definitely be given this a try on my next beef plate ribs.. I really enjoy all your recipes & video's.... Keep up the good work Chef Tom !!👏

[@chefvic9472]

It looks soooooo good.

[@SilentninjaX18]

I love watching your channel, you have great recipes. Maybe you have a video on this or maybe not but it would be cool to see a video on how you set up your smokers and the tips and tricks you do to keep them at the right temp, the right kind of smoke, how to set up the coals that kind of thing. But this looks amazing :)

[@neng631]

Drooling 🤤

[@1koolkat76]

Gonna try this on my next BBQ. Thanks.

[@terrydanelon1698]

O.M.G. I GASPED! SPECTACULAR CHEF TOM.

[@brandondowdy509]

OMG that looks as delicious as a smoked brisket! Great Job!!!

[@JVitoux89]

O man that all looks awesome!

[@gavinbrewes863]

I am now dehydrated from my mouth watering

[@konsept011]

Tom my man, when u gunna colab with Malcom???

[@DMILES1776]

Yes! What he said ^^

[@carlosrocha9140]

You're my favorite human.

[@ivse9696]

Again that is looking awesome and your chimicurri is looking delicious - yes I will give it a try 👍👍👍

[@sdmarciano19]

Chef, love your work! Thank you! Wondering if these are chuck or plate ribs

[@MaciejDrelichowski]

Excellent!!!!!!!!!!!!!!!!

[@SmokedReb]

Great job!

[@number51oco]

I love the parsley instead of my nemesis herb cilantro, well played. Great video as always.

[@tonysr1983]

You don't like cilantro? 😯

[@number51oco]

@@tonysr1983 The devils lettuce? No, I do not enjoy eating soap.

[@lospolloshermanos2692]

13 to 20% of people world wide have a gene difference where cilantro taste like soap that's why some folk hate it, not their fault kzbin.info/www/bejne/paXbf4lnpJmJr80

[@gregfield5213]

I traveled through much of Argentina in the early 1990s. Always, I the chimi was passed on Parsley. I only saw it include cilantro in one or two places.

[@drewtenpas7894]

Always great videos

[@enriquepiquim.6245]

Never heard of a salsa like that one, looks pretty interesting!

[@georgevassallo1411]

I really would love to try these with the exact technique that you used .. since I have the pitboss navigator do I have to use same temperature guide like the komado joe?

[@Chris-wp3ew]

WOW, that's a great looking rack of Beef Ribs!

[@billygarfield5520]

Really, Really Good!!!

[@Adam-W-]

Bro,,, you're quickly becoming my favorite bbq dude!! 🤤🤤🤤🤘🏻

[@mikewhitman830]

I can't stop drooling! 🤤🤤

[@8andsk835]

Your a savage chef Tom!

[@TailEndCustoms]

Omg that looks so good....

[@rogerrtewwr4723]

awesome, chimichurri looks really good, definitely good to cut thru that unctuousness

[@jonthornton4083]

Chef Tom where & how can I get my hands on them ribs ?? They look phenomenal

[@RFord2]

Unreal!👌🏻🍻

[@CptainCrunch]

8:29 - LOL, I DID! I died laughing when you said that! I love beef ribs, they're like eating steaks on a bone, so I had to watch this just to see the techniques.

[@anthonyhusband3699]

I said "HOLY S@#$" but damn did he know we would be shocked.

[@ChewieHuey]

Great vid. Love the idea of removing the bone and making big slices.

[@dwaynewladyka577]

Great looking ribs. Nice job. Cheers!

[@ca_silverfox1723]

Couldn't click on the video fast enough! Love beef ribs😋

[@dfranyo]

Love your videos, do you have one for boneless short ribs?

[@ryanflaherty6900]

Love that your wearing a Meatstock hat. Was great to meet you there

[@TOxDx]

Incredible looking meat

[@Meditationmusic-qi3co]

Love beef ribs Have you use beechwood before ?

[@sumanjey8993]

Mouthwatering bro

[@GuidoHendriks1990]

Looks amazing. Can’t wait to try it when my KJ is in. How’s the Sloroller doing, is it better than the deflectors? Where the grease going tho?

[@TheDortmunderJungs]

Short ribs are Impossible to find in Germany, i want to try them so badly:(

[@rogerrtewwr4723]

you can buy all the other cuts of beef but not short ribs? weird

[@colin_____]

Du kannst Querrippe oft in der Metro kaufen. Kann man bestimmt auch bei einem guten Metzger bestellen

[@fhoog6744]

DortmunderJungs gibts bei Albers Food, Otto Gourmet, Don Carne etc......

[@xity86]

Hey, klar kannst du die bei uns kaufen, schau mal bei clickandgrill.de vorbei 😉👍🏻

[@TheDortmunderJungs]

@@fhoog6744 Die wollen über 20€ /kilo, das find ich im Vergleich zu Preisen in Holland z.b. einfach unfassbar teuer. Auch Brisket zu 20€ das Kilo ist einfach lächerlich.

[@iChubbs_81]

Perfection 👌

[@jesseharper9622]

Why do I watch these videos in bed. Now I'm hungry.

[@m3bbas139]

Great video as always. How come you didn’t wrap it during the cooking time ?

[@lishkoburger12]

I didn't gasp at 8:26, but my jaw did drop!

[@robertschaefer1476]

Wicked awesome

[@allthingsbbq]

Now that's a compliment! Thanks for watching!

[@yussofross1417]

I just graduated from college and wanna celebrate by smoking some ribs next week.. I hope I don't mess it up because this would be my first time. Haha.

[@allthingsbbq]

Congratulations! Our bet is if you follow the recipe, your family and friends will be amazed. Let us know how it turns out.

[@RGsFood]

Amazing 🔥🔥

[@HANCOCKIP]

Looks like another great recipe chef Tom. I would like to suggest “bone in country style pork ribs”. They seem to be nearly always on sale somewhere around here (central Minnesota). They are very good bacon wrapped and sous vide, but there is room for improvement. Thanks for the great channel, best part about Tuesday!

[@NeilSpoonhower]

"I assumed some of you just gasped" GUILTY!!!!!

[@nicholasmedovich8691]

I’d buy the biggest beef ribs lightly scone the fat cap about 3/8 inch deep and season, and smoke over almond at 285 degrees for a 17 hour smoke. No wrap or other prep needed. Rest for 45 minutes. No sauce needed.

[@fedeculpian]

Como Argentino te digo que tú chimichurri es en una versión no conocida aquí. El chimichurri argentino no se tritura a máquina, solo a cuchillo, sin chile. Es Ajo, perfil, orégano, tomillo, romero, ají molido, sal, aceite y vinagre. Se le puede agregar, en algunas provincias, jugo de limo. Saludos

[@stormshadowctf]

Exactly. What he posted isn't even close.

[@RoyChavezSer]

Es chimichurri estilo gringo jajaja Como salsa verde.

[@ucfkights553]

Literally gasped when you opened the lid! Haha

[@bu6illy12]

Another great video, Chef! Question(s): Did you only use those 2 wood chunks you started with, or did you add more later? If so, when and how do you add more wood?

[@allthingsbbq]

Talal Those were the only two pieces we used. If you did need to add more, remove the meat, grates, deflector, & throw more on. Use a heavy pair of heat resistant gloves or a grate removing tool! Good luck and thanks for watching!!!

[@rneustel388]

That looks like a keeper for the recipe box! It’s a little difficult to get the big beef ribs here in Pennsylvania-the meat markets want to sell pork. I’m not saying there’s anything wrong with pork, mind you!! lol